AUTHENTIC GERMAN POTATO SALAD Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 c. peeled, diced POTATOES (1 1/4 pounds)
4 slices BACON
1 small ONION, diced
1/4 c. WHITE VINEGAR
2 tablespoons WATER
3 tablespoons SUGAR
1 teaspoon SALT
1/8 teaspoon BLACK PEPPER
1 tablespoon chopped fresh PARSLEY
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Directions: |
Directions:Put potatoes in a pot, and fill with enough water to cover, Bring to a boil, and cook for 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
Meanwhile, fry bacon in a large deep skillet over medium-high heat until browned and crisp. turning as needed. Remove bacon from skillet and set aside to drain, reserving drippings in skillet.
Cook onion in bacon dripping over medium heat until browned. Add vinegar, water, sugar, salt, and pepper. Bring to a boil, then add potatoes and parsley.
Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble remaining bacon over the top, and serve warm. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:50 MINUTES |
Personal
Notes: |
Personal
Notes: My whole family is nuts for bacon, so I double the bacon and it turned out great!
Our family has made this dish for years, and it's everyone's favorite. The only thing I do differently is use apple cider vinegar (it really makes a difference in the taste.) Bobbysue.
I just made this, and the only thing I changed was the amount of sugar. I erred on the side of caution and only used 2 tablespoons, and it was still too sweet. My suggestion would be to make the sauce without the sugar and add the sugar to our liking- alicepriley.
Use waxy potatoes for this recipe- they'll stay firm rather than fall apart like baking potatoes.
Some reviewers found this amount of sugar is a smidgen too sweet. Start with 1 tablespoon, then tastes to see if you want more.
For best absorption, toss the potatoes with the dressing while they are still warm.
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